Looking back at Father’s Day last year is difficult. My Dad had recently been diagnosed with incurable gallbladder cancer and just began chemotherapy. He was sick. We were fearful. And I was the most desperate I had ever been in my life. The feeling of hopelessness sat in my throat constantly as a frantically tried to find ways cure my Dad’s cancer.
Since then, my Dad received six months of treatment. He got better and the cancer cleared. He then experienced seven months of remission. Just a few weeks ago, we found out his cancer is now growing in the liver. Subtlety, but still growing.
Although to fear of loosing my Dad has now been renewed, it is easier this time. I have learned how to accept and enjoy this time and try not to worry about what is going to happen. Be present. It’s harder some days than others, but every day I try my best to be in the here now.
This father’s day is so sweet because there was a time when I thought My Dad might not even be here. We will be hanging out and eating these delicious Blue Cheese Burgers. Or slow roasted Lamb shoulder, I haven’t quite decided. An adaptation of The Burgers at The Spotted Pig in New York City. A burger I tasted last year on my trip that I immediately knew my Dad would love.
Happy Father’s Day, Dad.
- 1 1/4 cups of warm milk (I heated in the microwave for 45 seconds)
- 1.5 tablespoons of instant yeast
- 1.5 tablespoons sugar
- 75 grams of unsalted butter, melted
- 1 large egg
- 3 1/4 cups to 3 1/2 cups flour (I needed 3 1/4 + 2 tbsp)
- 1 teaspoon sea salt
- 1 egg yolk for brushing the buns
- sesame seeds to sprinkle
- 600 grams minced beef
- 2 teaspoons of dijon mustard
- 1 teaspoon of sriracha sauce
- 1 tablespoon of tomato sauce
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon each of salt and pepper
- 1 egg
- 1/4 cup of bread crumbs
- 1/3 cup of olive oil
- 5 small onions
- 2 tablespoons of verjuice or white wine
- 2 tablespoons of sugar
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of salt
- Gorgonzola or Roquefort cheese to serve.
- Preheat the oven to 180 degrees C and line a baking tray with baking paper.
- In the bowl of a stand mixer, place the milk, yeast, sugar, melted butter, and egg.
- While the motor is running and the dough hook attached, radually add the 3 1/4 cups flour and the salt.
- Knead on low speed for about 5 to 7 minutes until the dough is smooth and elastic, adding more flour if the dough is too sticky.
- Allow to rise for 30 minutes, on the top of a warm oven.
- Divide the dough into about 10 balls, about 82 grams each and roll into a ball.
- Place the dough balls on the baking sheet about 8cms apart.
- Once all are rolled, cover lightly with cling wrap and let rise for 10 minutes.
- Brush with the egg yolk and sprinkle with toppings if desired.
- Bake for about 20 minutes or until golden.
- Add all ingredients to the base of a heavy bottom saucepan and heat on love with the lid on.
- Allow to simmer away, checking and stirring on the occasion.
- Once the jam is dark, and there is no liquid remaining, transfer to a sterilised jar.
- Mix all ingredients in a mixing bowl until combined.
- Use a 1/3 cup measure to make 8 even patties.
- Heat a grill pan on a medium heat and grill the burgers until cooked through and brown on each side.
- Assemble the burgers by halving the brioche buns, topping with the jam, then the burger and lastly the crumbled blue cheese.
- The brioche recipe makes 10 buns, but you will have 8 burgers- so freeze your leftover buns!